King Crab Soup With Saffron Recipes

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VENETIAN CRAB SOUP



Venetian Crab Soup image

A savory soup with ginger, saffron, and curry.

Provided by Trattoria Nostrani

Yield Makes 8 (first course) servings

Number Of Ingredients 15

2 tablespoons canola oil
1 small onion, chopped
1 celery rib, chopped
1 small fennel bulb, trimmed and chopped
Shrimp shells from 2 pounds shrimp (reserve shrimp for another use)
1 (28-ounce) can whole tomatoes in juice
1 (1/2-inch) piece ginger, peeled and chopped
1 large pinch saffron threads, crumbled
1/4 teaspoon curry powder
1/2 California bay leaf or 1 Turkish
2 quart chicken stock or reduced-sodium chicken broth
1 (8-ounce) Yukon Gold potato
1 small celery root (celeriac)
1 tablespoon unsalted butter
1 pound jumbo lump crabmeat

Steps:

  • Heat oil in a wide 6-quart heavy pot over medium heat until it shimmers. Cook onion, celery, and fennel, stirring occasionally, until golden, 8 to 10 minutes. Add shrimp shells and cook, stirring occasionally, until shells turn pink. Stir in tomatoes with their juice. Simmer, breaking up tomatoes slightly with a wooden spoon, 3 minutes, then add ginger, saffron, curry powder, and bay leaf and simmer 5 minutes. Add chicken stock and boil uncovered 5 minutes. Reduce heat and simmer uncovered 45 minutes.
  • Discard bay leaf, then purée soup (including shrimp shells) in batches in a blender until finely ground, about 2 minutes per batch (use caution when blending hot liquids). Strain soup through a fine-mesh sieve into a clean pot, discarding solids.
  • Peel and dice potato. Peel and dice enough celery root to measure 1/2 cup. Add potato and celery root to soup and gently simmer uncovered until tender, about 10 minutes. Remove from heat and stir in butter and crabmeat. Season with salt and pepper.

KING CRAB SOUP WITH SAFFRON



King Crab Soup With Saffron image

Provided by Jonathan Reynolds

Categories     dinner, soups and stews, appetizer, main course

Time 30m

Yield 8 to 10 servings

Number Of Ingredients 12

4 tablespoons butter
2 shallots, finely chopped
1 1/4 cups white wine
6 1/2 cups crab or fish stock
5 carrots, julienned
2 leeks, white and light green parts only, julienned
Salt to taste
3 tablespoons cornstarch
Large pinch saffron
2 cups half-and-half or cream
10 ounces king crab meat, picked over
Pepper to taste

Steps:

  • In a soup pot, melt 2 tablespoons of the butter over medium heat. Add the shallots and cook until just soft. Add the wine and simmer until all liquid except about 1/2 cup has evaporated. Remove from the heat, strain and discard the shallots. Return the reduced wine to the pot and add the stock. Bring to a boil.
  • Meanwhile, melt the remaining butter in a large skillet over medium-high heat. Add the carrots and leeks, season with salt and sauté until just tender. Set aside.
  • Stir the cornstarch into 2 tablespoons of water and stir it and the saffron into the boiling soup. Cook for 5 minutes, stirring occasionally. Stir in the carrots and leeks and the half-and-half or cream. Cook until very hot. (If using half-and-half, do not let it boil.) Add the crab meat, season with salt and pepper and serve.

Nutrition Facts : @context http, Calories 218, UnsaturatedFat 4 grams, Carbohydrate 13 grams, Fat 12 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 7 grams, Sodium 757 milligrams, Sugar 5 grams, TransFat 0 grams

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